From the kitchen of Chef Sanjay Patel comes a delicious north Indian dish made with Indian cottage cheese cooked in rich creamy tomato gravy. (Above): Pasta Delight [SILICONEER photo]Ingredients

1 cup paneer, cubed

1 onion, diced

1” ginger, peeled and finely minced

2 cups tomato puree

2 tsp kasturi methi leaves

2 pieces of bay leaves

1 tsp cumin seeds

2 cloves

5 cardamom pods, crushed

¼ tsp fenugreek seeds

3 tsp red chilli powder

1 tsp garam masala powder

½ tsp sugar

1 tsp salt (or to taste)

½ cup fresh cream, half & half

1 tsp butter

3 tsp oil

Method:

Heat oil and butter in a saucepan and fry the cubed paneer pieces until they turn slightly golden. Remove from pan and keep aside.

In the same oil, add clove, cumin seeds, fenugreek seeds and bay leaves and toast them for a while. Then saute the onions and ginger until they turn golden.

Now add pureed tomatoes along with red chilli powder, garam masala, kasturi methi, crushed or powdered cardamom, sugar and salt. Close with a lid and cook on low flame for 5 minutes. Then add half & half cream and fried paneer cubes and let cook for 3 to 4 minutes until the oil separates. Garnish with little kasturi methi leaves and serve hot.

Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K. Patel is executive chef at Milan restaurant in Milpitas, Calif.